With the emerging concern on environmental cost more specifically greenhouse gas emission related with conventional livestock rearing for meat has come to a problematic situation. Therefore, animal scientists and human nutritionists collectively try to develop a new trend of rearing non-conventional livestock for meat purposes. Some of the non conventional species are already being exploited to commercial levels. This presentation attempts to discuss some key points about non conventional livestock in a brief and simple manner.
4. Non-conventional meat species
What?
Reservoirs of valuable genetic
resources
Traditionally been used as sources
of animal protein, fiber, transport
and draught power
Little has been done to develop
their commercial exploitation
Why?
Climatic and ecological diversity
Different levels of economic
development in various parts of the
world
Large number of other animal
species which are potentially
suitable for domestication and
commercial production
5. Justification of commercial exploitation of non-conventional meat
Unconventional livestock are adapted to harsh environments
Can utilize natural resources that conventional stock cannot
Suitable for complementary production with conventional species
More efficient recycling of nutrients through integrating them into
intensified production systems
Unconventional animals are easy to feed, manage and handle, and can
therefore be raised by landless and smallholder farmers
(Source: Vietmeyer,1984; Pich and Peters, 1985)
6. Classification of non-conventional meat species
Based on ecological distribution and body size
Classified under 3 categories
- Animals with a large body size and high ecological affinity
- Animals with a small body size and high ecological affinity
- Animals with a small body size and low ecological affinity
7. Alpaca meat A viable alternative
agricultural enterprise
Hardy animal and an
extremely efficient
grazer.
Used for meat, leather
and fiber
Meat is lean, tender
and almost sweet
High in protein, low in
fat and lowest
cholesterol level
8. Camel meat
Low fat content and highly
nutritious
Potential to be used to
hypertension, pneumonia
and respiratory disease
Currently farming for meat
in Asia, Africa, Latin
America and Australia
9. Ostrich meat By far the healthiest alternative to our
traditional meat (lower fat, calories and
cholesterol than beef, chicken, turkey
pork and fish)
A "red meat" similar in colour and taste
to beef
Huge portion of all the meat from an
ostrich comes from the leg, thigh, and
back
Fast becoming a favourite with people as
a lean meat
10. Cattle
One calf/yr
250 kg (at 24 months)
Ostrich
40 eggs
1800 kg (at 14 months)
Ostriches produce more meat than cattle
12. Deer meat
Deer meat is called as vension
Low in fat, and high in protein and minerals
An excellent way to start a new enterprise that
diversifies their existing operation in a lower input
and more environmentally sound manner
Deer farming began in the late 1960s
There are more than 1.7 million deer on New
Zealand farms
U.S. currently produces only 20 percent of the
venison demand
Deer consume less fodder than cattle, are less
damaging to pastures, mature more quickly, and
can reproduce for up to 20 years in captivity
13. Rabbit meat
Breed and grow so quickly
One pair of healthy does (females) can produce
more than 600 pounds of meat in a year
More efficient feed utilization
Excellent source of protein, has less cholesterol
and fat than chicken, beef, lamb or pork
Almost ideal fatty acid ratio of 4:1 omega-6 to
beneficial omega-3 fatty acids
14. Guinea pig meat
Usually cooked whole, often grilled,
sometimes deep fried
Considered a fine and valuable food in
Ecuador, Peru and Colombia
Low-impact meat alternative to carbon-
costly beef
Don't require the land that cattle do (can
be kept in backyards, or in your home)
Docile and easy to raise
High feed conversion efficiency
15. Edible insects
Insects are an extremely good
source of protein and vitamins
More efficient feed conversion
than other livestock
10 kg feed 1 kg beef
1.7 kg feed 1 kg insects
Only 1 % GHG emissions
17. Snail meat
Snail is a low fat, high protein meat
France alone, 40,000 tonnes of snails are
eaten per year
Fattening the snails by keeping large
numbers of them in small spaces,
greenhouses and pens, and feeding them
with artificial food mixes.
Usually snails are sold conserved in
different ways: In tins in a sauce, or
frozen
18. Alternative poultry meat
Guinea fowl Popular in Europe (France, Italy,
Poland), Russia, North America and in
Africa
FCR is 3.1 – 3.5
Dark and tasty meat
23% protein and 4% fat (compared to
21% protein and 7% fat in chicken)
Dressing percentage is 74%
19. Pigeon Use squabs for meat
Slaughter just before full
feather development /flying
High flesh : inedible ratio
Meat is tender, tasty with
good flavor
22. Potentials
1. Specific adaptability to ecological niches
2. High reproductive capacity
Short generation interval
Large litter size
Fast juvenile growth
3. Efficient utilization of nutrients
4. Extended utilization of feed resources
Minute feed –– pigeon, guinea fowl, duck, turkey, snail
Household scraps –– guinea pig, rabbit
23. 5. Limited competition with humans for feedstuffs
Utilize roughages and edible byproducts of food processing
6. Flexible adjustment of livestock holding to available resources
Animals are small, prolific and have a fast turnover
7. Low production risk
Small initial investment, fast returns
8. Easy to market or consume at home
Can be transported alive without difficulty; provide cash or meat in small
quantities
24. Constraints
1. Insufficient information about genetic resources for specialized production systems
2. Limited genetic progress, due to lack of breeding strategies, small population sizes and
multipurpose production
3. Underestimated importance as sources of food and income
4. Low priority given in research and development
5. Lack of management skills and veterinary inputs
6. Limited scope for improving backyard production systems
7. Legislation to protect wild species imposes limitations on the economic utilization of
undomesticated animals
25. References
• Bland, A., 2013, ‘From Pets To Plates: Why More People Are Eating Guinea Pigs’, Retrieved on 15th May 2014 from
http://www.npr.org/blogs/thesalt/2013/03/12/174105739/from-pets-to-plates-why-more-people-a...
• Drew, K., 2013, 'Deer and deer farming', Te Ara - the Encyclopedia of New Zealand, Retrieved on 15th May 2014 from
http://www.TeAra.govt.nz/en/deer-and-deer-farming
• Lisa, L., 2013, ‘Raising Ducks for Meat’, Retrieved on 19th May 2014 from
http://www.theselfsufficienthomeacre.com/2013/04/raisingducksformeat.html
• Peters, K.J., ‘Unconventional livestock: Classification and potential uses’, Retrieved on 13th May 2014 from
http://www.ilri.cgiar.org/InfoServ/Webpub/fulldocs/Bulletin27/uncon.htm
• Van Huis, A., Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G., & Vantomme, P., 2013, ‘Edible insects:
future prospects for food and feed security’, FAO Forestry Paper 171.
• Vietmeyer, N., 1984, ‘Livestock for the landless’, Ceres No. 98 (No. 17, No. 2): 43–46.
• Vos, P.B., 2004, ‘Alpacas dollars and sense’, Hobby Farms magazine, Retrieved on 17th May 2014 from
http://www.hobbyfarms.com/livestock-and-pets/invest-in-alpacas-15045.aspx